Mushroom White Bean Crostini with Whipped Goat cheese

Mushroom White Bean Crostini with Whipped Goat cheese

The best toast recipe starts with the best artisanal bread and gets only better from there, with toppings piled high—creamy white beans, sautéed mushrooms, caramelized shallots, whipped goat cheese a little balsamic, a little chili heat. What do you think? I mean this recipe is substantial enough to make a complete meal of.

Honestly, crostini is just a fancy term for toast. We just pile it with a whole lot of good stuff, sautéed mushrooms that are on the verge of caramelization, savory shallots and garlic, white beans for protein a little balsamic for sweetness, + chili flakes for heat all over creamy whipped goat cheese. So here it goes!

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Mushroom White Bean Crostini with Whipped Goat Cheese, Makes 8-10 slices

Ingredients

• 1 pound mixed mushrooms, (shiitake, cremini, wild) trimmed
• One medium sized loaf of fresh artisanal crusty bread, like Tuscan or Sourdough, thickly sliced
• 2-3 medium shallot, thinly sliced
• 2 cloves garlic thinly sliced
• 2 tablespoons olive oil, plus more as needed for toasting bread
• 1 (15 oz) can white beans like cannellini, navy or butter beans, rinsed and gently patted dry
• 2 tablespoons balsamic vinegar
• 2 tablespoons lemon juice +1 teaspoon zest
• ¼-½ teaspoon crushed red pepper flakes, depending on how much heat you like
• 1 tablespoon chopped fresh dill and/or parsley
• 1 tbsp minced fresh chives
• 4 oz chèvre whipped or any smooth goat cheese
• freshly cracked black pepper
• flaky sea salt (optional)

Instructions 

1. Toast the slices of bread under the broiler or in a toaster until toasty and crisp around the edges, you can drizzle a little olive oil if you prefer.
2. Heat a large skillet or frying pan over medium heat. Add olive oil and drop the shallots and garlic. Cook for about 4-5 minutes until they begin to soften. Add the sliced mushroom and turn up the heat. Cook for 5-7 minutes stirring frequently until all the moisture from the mushrooms has evaporated and they begin to caramelize.
3. Stir in the white beans and balsamic vinegar. Cook for about 4-5 minutes so the balsamic vinegar reduces. 
4. Turn off the heat and stir in the lemon zest, lemon juice, crushed red pepper, dill, and chives. Season with salt if needed.
5. Spread a layer of whipped goat cheese onto the toasts. Pile the mushroom mixture on top. Garnish with freshly cracked black pepper, flaky sea salt, any extra fresh herbs, and a drizzle of olive oil.